This is my second attempt at cloning Heretic’s Evil Twin (Batch 92 was the first). Since then I’ve actually had the chans to drink a can, bought in a store in western Boston. I’m not sure what recipe I used that time, but I’m sure it wasn’t a clone. This recipe comes from the excelent Big Book on Homebrewing (adjusted for my ingredients):
Style: Hoppy red ale? West Coast Amber? 5 gallons, OG 1,064/ FG 1,014 (est.), 100 45, 16 EBC, 6,6 % ABV.
80 % Pale ale malt
12,3 % Crystal 100
6,7 % Munich
0,5 % Carafa III Special
0,5 % Roasted barley
Mash with the brewing water of your choice (I’m using my “teaspoon IPA-water: Ca 118, Mg 4, Na 10, So4 260, Cl 12 which means i add a couple of grams of Gypsum to the mash) at 67 degrees C for 60 minutes or full conversion. Drain, sparge and collect 31 liters of wort with a pre-boil gravity of 1,050.
Boil for 90 minutes and add:
4 g/7,5 IBUs of CTZ (14,9 % AA) @ 20 minutes before FO
Protofloc and yeast nutrient at 15 minutes before FO
50 g/11,4 IBUs of Centennial (10,3 % AA) @ 15 minutes before FO
Yeast nutrient @ 15 min
Protofloc @ 15 min
50 g/22,7 IBUs of Citra (14,2 % AA) @ FO for a 20 minute WP/hopstand
30 g/14,3 IBUs of CTZ (14,9 % AA) @ FO for a 20 minute WP/hopstandd
Chill to 18 degrees C, transfer to fermenter and add California Ale yeast (what else?) and ferment at 19 degrees for 7 days.
Raise the temp to 22 degrees and add:
25 g of CTZ
25 g of Citra
and begin dryhopping. After 3 days add an additional:
25 g of Citra
and dryhop for anotehr 4 days (7 days in total).
Cold crash for 48 hour before packaging and carbonating.